At the risk of sounding “unamerican”, I am going to share a secret. I don’t like chicken noodle soup. There I said it! that wasn’t so bad, right? It’s really nothing bad, I just have damaged memories of that condensed soup in a can. Tiny noodles, bits of meat (I think), whoever felt better, home sick with a cold, on that stuff? You know what I prefer if I feel a little under the weather? This homemade, homestyle easy egg drop soup recipe.
Seriously this homestead spin on a classic Chinese soup is amazing! Not to mention a snap to make. This versatile easy egg drop soup recipe you can fill it with veggies on hand, and the ever-abundant farm-fresh eggs. If you think about it that pretty much makes this soup the perfect homesteaders soup.
Easy egg drop soup ingredients
If you are looking for an egg drop soup gluten-free option, or that easy egg drop soup recipe without cornstarch (wink, wink) then this is exactly what you need!
I promised it was simple and so it is. No weird packages, or questionable preservatives. Just. Real. Food.
- chicken or vegetable broth
- onion
- carrots
- arrowroot powder (I this from Azure Standard helps to keep plenty of arrowroot on hand at a very affordable price, in fact, I order most things we don’t grow ourselves from Azure Standard)
- eggs
- optional veggies peas, celery go well (heck go wild try anything that sounds good)
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One thing to seriously love here is that minimal healthy ingredients go a long way in this dish.
Easy egg drop soup directions
Bring your broth to a light boil, then add your veggies, reduce the heat and cook until carrots are soft.
Mix your slurry of arrowroot and water and slowly add to the pot. Make sure to continue to stir, your soup will begin to thicken slightly.
Now that you have thickened your soup, it is almost egg time. Just keep in mind you want your soup fairly hot at this point, so that the “egg dropping” works right, or rather looks right when you are done. You do not want a boil but very near there is best.
With your eggs cracked and scrambled, you will be pouring small amounts of the egg at a time into the pot. The egg will sink to the bottom, where it will quickly cook. As you pour the egg with one hand use a fork to slowly lift the cooking egg mixture off the bottom. It will start to look like the stringy cooked egg look you would expect in egg drop soup.
If you add too much at a time and don’t lift it up off the bottom you will have large chunks of cooked egg, still delicious just not as pretty. If you stir the egg in to fast or at too low of a temperature your egg drop soup may look like you blended it. Either way will still taste great it just may not look right (but between you and me I have done both over the years).
I admit I add more eggs and veggies than you see on the Chinese buffets but that’s because hearty is better that’s what makes it Homestyle right? Who can keep up with all activities of a house full of kids, or a barnyard full of animals on an empty belly?
Pair it with rice, crackers or toast, it all works well. Serve it up. Add a bit of liquid amino (it’s way better for you that the typical soy sauce). Enjoy. Save what’s leftover, it’s just as tasty later!
Easy egg drop soup recipe
Hearty and delicious. A homestyle spin on a classic Chinese soup.
- 10 Cups Chicken or vegetable broth
- 1 Onion
- 5-7 Carrot
- 1 Cup Water
- 4 Tbsp Arrowroot powder
- 8-10 Eggs
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Bring 10 cups of broth to a light boil.
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Add peeled and sliced carrots to the pot.
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Add roughly chopped onion to the pot.
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Reduce heat, and cover. Let cook until carrots are slightly soft.
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Mix 1 cup of water with 4 tablespoons of arrowroot powder.
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Slowly stir in arrowroot slurry, and continue stirring until soup thickens.
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In a separate bowl crack and whisk 8-10 eggs (we like ours egg heavy, but experiment to see what you like).
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With a very hot but not quite boiling soup, slowly add egg. While slowly pouring egg with one hand use a fork to lift egg that is falling to the bottom of the pot to cook. As you do this it will create the strands of egg drop soup look. Be sure to not add to much egg at a time, or you will have big chunks of cooked egg throughout your soup. Also, you don’t want to mix the egg in too quickly you will have more of a blended egg soup look.
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Once your egg is added and cooked, remove from heat. Serve. Add liquid amino or soy sauce if desired. Eat and enjoy!
Move over chicken noodles, There is a healthy, homestyle, easy egg drop soup recipe now! Ok maybe you had some awesome delicious homemade version of chicken noodles growing up and it has a happy little home in your heart. Or maybe you like me had the “chicken noodles” from a can. Either way, this hearty version of a simple egg drop soup may just well be your new favorite next time you have the sniffles. Really you don’t have to stop there either, it’s great anytime♡♡♡
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From our family to yours, thanks for stopping by
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Beth is a mother of 6 living on a handful of acres in an old farmhouse in central Kansas. Beth has a background in the military and health and fitness however her passions come from her homestead life. Beth is an enthusiastic homeschooling mom, avid organic gardener, chicken & goat wrangler, who is obsessed with herbs and natural remedies and maintaining an all-around Do-It-Yourself lifestyle. Beth loves to share all she has learned about and sustainable living. While striving for a healthy, natural life, family-centered life.